The all-purpose blend for blackening fish, steak and other meats. These specific spices hold up better to high heat, and transform their flavors when blackened.
This cooking method was made famous by Chef Paul Prud’homme of Louisiana. The Épices de Cru version of this iconic blend includes genuine Spanish paprika, Maras pepper and oregano from Turkey as well as chile arbol from Mexico and the best American dried garlic and onions.
For best results when blackening, we recommend using clarified butter or grape seed oil. However, we’ve found this rough and tumble blend works in the most surprising places: on boiled corn, chowder, even popcorn!
Ingredients: onion, paprika, salt, chili, white pepper, black pepper, garlic, oregano.